Mika's Kabocha Cake (Pumpkin Cake)
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Recipe Summary Mika's Kabocha Cake (Pumpkin Cake)
Very healthy and easy to make. The natural sweetness comes from the pumpkin and honey. The recipe makes a very small cake because I only had a little bit of leftover pumpkin. Created this primarily for Mom, who's watching her weight but loves cake.
Ingredients | Cake App Diamondscooking spray1 ½ cups all-purpose flour1 teaspoon baking powder½ teaspoon salt1 cup mashed pumpkin½ cup honey½ cup milk½ cup vegetable oil1 egg¼ cup cashews, or to taste (Optional)DirectionsPreheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan with cooking spray.Mix flour, baking powder, and salt together in a bowl. Stir in mashed pumpkin. Mix in honey, milk, oil, and egg until batter is smooth.Pour batter into the greased cake pan. Gently press cashews into the batter for decoration.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan, 5 to 10 minutes.I used a 9-inch pan, so it came out as a flat cake.Info | Cake App Diamondsprep: 10 mins cook: 35 mins additional: 5 mins total: 50 mins Servings: 8 Yield: 8 servings
TAG : Mika's Kabocha Cake (Pumpkin Cake)Bread, Quick Bread Recipes, Pumpkin Bread Recipes,
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